The Borgo Sant’Anna cellar
Like the Nebbiolo destined to become Barolo, the Borgo Sant'Anna winery is also poised to become something greater. A space of silence and transformation, where time accompanies every decision.
“Able to become Barolo”
On the barrels destined for Barolo DOCG, while the Nebbiolo rests and slowly matures, a writing tells the essence of this place: “Apt to become Barolo”.
It's a promise of patience and care. The wine aging in wood prepares to become one of the Langhe's most celebrated reds, the result of patience, respect for the raw materials, and vision.
The cellar and the kitchen
The philosophy that guides the winery is the same as that of Pasquale Laera's cuisine: a constantly evolving cuisine, rooted in tradition yet open to change. Within the walls of Borgo Sant'Anna, simple ingredients—harvested from the garden or selected directly from the producers—enter a transformation process that transforms them into authentic gastronomic experiences, in constant dialogue with the wine.
Tradition that evolves
The gestures of peasant culture, knowledge of the land, and the work of the winemaker and producer are part of a secular liturgy as ancient as the Langhe.
A tradition that doesn't remain static, but grows and renews itself over time. Like Nebbiolo, this project is also open to change.